![]() Which means I don't necessarily keep them in the fridge. See, I usually make these bikkies as a snack to take with me on my camping trips. They don't need to be stored in the fridge. Keep in an airtight container or a resealable plastic bag in your pantry for up to a week. As I don't eat any processed sugar, I can't really tell you which one will work best. However, feel free to use any other granulated sugar. Sugar: This recipe is refined sugar-free using coconut sugar. I'm pretty sure though, that you're gonna need more sugar because those seeds are quite bitter. I'd like to mention that I haven't tried this yet. Nut-free: Use a no-nut butter made with pumpkin seeds and sunflower seeds, for example. Peanut butter: If peanut butter isn't your thing, you can use any other nut butter like almond, cashew, hazelnut etc. SubstitutionsĪlmond pulp: This recipe can also be made with left-over nut pulp from making homemade macadamia, cashew, peanut, hazelnut, or whatever-nut milk! When you take them out, they’ll be soft but firm up later when cooled. ![]() Depending on size, your oven and how chewy you want them. Bake almond pulp cookies for about 12-15 minutes. Or simply press them down with your hands. Press down with a fork once, turn the fork around 90° and press down again to get that crisscross pattern. Roll dough into small balls and place them onto a baking tray. Add more peanut butter if you think the dough needs more binding. If not sweet enough, add a bit more, or as I did, add maple syrup (if your dough is firm enough). You may also need to adjust the amount of sugar. This might depend a little on how wet your almond pulp is. So, not too wet and sticky or too crumbly. The dough should be firm, just like cookie dough-you need to be able to roll it into balls. Mix almond pulp, peanut butter and coconut sugar. Preheat your oven to 180☌/350☏ and line a baking sheet with parchment paper, or preferably a reusable silicone baking mat! That means I may earn a small commission, if you purchase the linked product, at no extra cost for you. How to make these Almond Pulp Peanut Butter CookiesĪffiliate Disclaimer: This article contains affiliate links. ![]() If you're using peanut butter with more ingredients (and presumably, sugar is one of them), you might want to use less sugar in this recipe. I personally use very basic peanut butter with only two ingredients: peanuts and salt. Peanut butter: Crunchy or smooth doesn't really matter. (Look up quantities in recipe card below)Īlmond pulp: This recipe is adapted to the most common almond milk recipe which uses 1 cup of almonds per 1 litre/4 cups of water. almond pulp (from making 1L/1quart almond milk).Can I use the pulp from other plant-based milk?Ĭollecting 3 ingredients and chucking them all into a bowl is done in less than a minute! And yup, no fancy stuff! Ingredients. ![]()
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